Preparation

Marinate the chicken:

Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.

In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.

Make the sauce:

In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.

While sauce is simmering, cook chicken:

Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.

When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.

Open the instant ramen and discard the flavor packet. Bring 6 cups of water to a boil. Add the noodles and cook for about 45 seconds to a minute, using chopsticks or a fork to stir occasionally. You want to just rehydrate the ramen until it breaks up from its rectangular form. It's important not to cook the ramen fully in this step! Once the ramen is rehydrated, immediately drain the noodles in a colander and rinse under cold water to stop the cooking process and get rid of the excess starch.

Combine soy sauces, oyster sauce, sugar, sesame oil, and white pepper in a bowl and set aside. Heat your wok over high heat, and add oil and garlic. Immediately add the peppers, mushrooms, carrots, and cabbage, and stir fry for 1 minute.

Next, add in the cooked noodles, pulling them apart if they are stuck together. Pour the soy sauce mixture evenly over the noodles. Stir-fry for about 20 seconds using a scooping motion until the sauce is well distributed. Add in the snow peas, bean sprouts, and scallions. Mix well for another minute and serve!

1/8 teaspoon lemon juice (don’t leave this out! I just gave a quick squeeze of a lemon without properly measuring)

1 tablespoon finely minced or pressed garlic

1/4 teaspoon ground black or white pepper

1/4 teaspoon nutmeg

Dash of paprika

Directions:

Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.

In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn’t burn.

Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.

Sunday, October 8, 2017

Cut chuck roast so it fits in the instapot. Brown sides of roast on saute feature. Salt both sides of roast. Put in inner pot. Pour in water and boullion. Place cut onion on top. Set on high pressure for 105 minutes. Let natural pressure release for 25 minutes.

Tuesday, October 3, 2017

Cook chicken in crockpot in some water on low for 6 hours or high for 4 or until it shreds easily, or you can boil it in a pot. Drain the water. Shred the chicken, add in the BBQ sauce and mix. Serve on tortillas with beans and other fixings as desired.

Melt butter in a pot, add onions and garlic and salt and pepper. Once butter is melted and onions are cooked a little, add flour and mix. Stir milk and chicken broth in. Cook, stirring constantly until the mixture comes to a boil. Add chicken and continue to simmer until mixture is slightly thickened.

Serve the chicken gravy over rice with your favorite toppings such as tomatoes, pineapple, almonds, olives, and cheese.